Mini Cream Pies
Ingredients
14.1 oz. pkg.
refrigerated pie crusts
8 tbsp.
raw coconut, chopped pecans or chopped hazelnuts, divided (optional)
⅓ cup
sugar
2 tbsp.
flour
2 tbsp.
cornstarch
4
large egg yolks
1 ⅓ cups
milk
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
- toppings, your choice: whipped cream with toasted raw coconut and banana slices or a combination of fresh fruits of your choice (such as strawberries, raspberries, blackberries, blueberries, kiwi or mango)
Directions
- Preheat oven to 450°.
- Cut 4 (4 ½") circles from each crust.
- Carefully press crusts into the bottom and up the side of 8 (4") ramekins; prick the bottom of each crust several times with a fork.
- Sprinkle the bottom of each crust with 1 tbsp. raw coconut or chopped nuts, if desired.
- Arrange ramekins on a rimmed baking sheet; bake in preheated oven until lightly browned (5-6 min.).
- Remove from oven; cool crusts in ramekins on a wire rack.
- Using an electric mixer, beat sugar, flour, cornstarch and egg yolks on high speed until thick and pale yellow (about 2 min.); set aside.
- In a medium saucepan, simmer milk over medium heat; gradually pour ½ of the hot milk into the egg mixture, stirring to combine.
- Transfer egg-milk mixture to a saucepan; cook over medium-low heat until custard thickens and just begins to bubble, stirring constantly. Continue cooking for an additional 45-60 sec.
- Remove from heat; stir in vanilla.
- Transfer custard to a clean mixing bowl; cover the surface with parchment paper to prevent skin from forming.
- Cool completely; divide custard among crusts. Cover and refrigerate until ready to serve.
- Serve pies with toppings of your choice.
